Thursday, July 7, 2011

Celery Sauce

The Century Cook Book circa 1894

Cut up fine two stalks of fine celery, leaves and all, and boil in a sauce pan for ten or fifteen minutes, drain off water and put in a sauce pan with the celery a lump of butter the size of an egg, and a tablespoonful of flour; cook, but do not brown, then add a pint of milk and season with salt and pepper, stir until smooth and serve hot.

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